THE WORKBOOK
TESTED til PERFECT
ROPA VIEJA G
Active 25 min. | Total 5 hr. 25 min. on High or 8 hr. 25 min. on Low
½ cup dry white wine
1 Tbsp tomato paste
1 tsp ground cumin
½ tsp dry oregano
Kosher salt and pepper
1 14-oz can whole peeled tomatoes
1 large onion, sliced
4 cloves garlic (3 sliced and 1 chopped), divided
1 lb flank steak, cut crosswise into 3-in.-wide pieces
1 cup long-grain white rice
1 large red pepper, quartered and sliced crosswise
⅓ cup small pimiento-stuffed olives, roughly chopped (optional)
1 Tbsp olive oil
1 15-oz can black beans
Chopped parsley, for serving
1. In 5- to 6-qt slow cooker, whisk together wine, tomato paste, cumin, oregano, ½ tsp salt and ¼ tsp pepper. Add tomatoes (and their juices), crushing with hands, along with onion and sliced garlic; mix to combine.
2. Nestle beef among vegetables and cook, covered, until meat is tender and easily pulls apart, 4 to 5 hr. on High or 7 to 8 hr. on Low.
3. Twenty-five min. before serving, cook rice per pkg. directions. Using 2 forks, shred beef, then fold into cooking liquid along with red pepper and olives if using.
4. While rice is cooking, make beans: Heat oil and chopped garlic in small saucepan on medium until sizzling. Add beans and their liquid and ¼ cup water; cook, stirring occasionally, until heated through and thickened.
5. Serve rice and beans with beef, veggies and pan juice and sprinkle with parsley if desired.
SERVES 4 About 556 cal, 14.5 g fat (4 g sat), 36 g pro, 1,018 mg sodium, 69 g carb, 9 g fiber
SPICE-ROASTED CAULIFLOWER WITH GREEN BEANS G V
Active 15 min. | Total 45 min.
1 cup long-grain white
